At the start of this step, carefully and completely grease a 9×5 inch loaf pan with butter. “Make sure you grease the loaf pan,” says Beahm, as “some of the filling on the bread will leak out and can cause the bread to stick.”
Then lightly dust your work surface with flour. Now stretch the dough into a rectangle about 8 inches by 16 inches, with the short side closest to you.
In a small bowl, combine the remaining 3 tablespoons of melted butter with the dark brown sugar and the remaining 2 tablespoons of cinnamon. “Using cinnamon in the dough and in the filling really ensures that the bread is infused with a warm cinnamon flavor,” says Beahm. Spread the cinnamon filling over the dough, leaving a 1-inch margin at the top.
Now roll the dough comfortably into a log and pinch it along the seam, then place the dough seam side down in the prepared loaf pan. Cover with plastic wrap and let the dough rise at room temperature for about 45 minutes. It should be roughly even with the edge of the loaf pan when you’re ready. To check, “press in the dough with your finger,” says Beahm. “If the dough bounces right away, it needs to grow longer. If the dough bounces slowly and leaves an imprint, then it’s oven-ready.”